Highland heavy with added rum

[Spike101uk]

So a while back I made a 5 litre batch of Scottish ale with 1 oak aging stick soaked in 100mls of dark rum , it was awesome so doing a full batch,

Does anyone have any thoughts on amount of rum and oak, is it purely 5 times as much or is the maths more scientific, I know the spirit might kill the yeast a bit so will add late probably 2 or 3 days after stable readings

 

[Dutto]

I would use it like Dry Hopping. i.e. after the first week in the FV.

The only reason why adding 40% ABV rum would affect the yeast is if the resulting % ABV exceeded the point at which the yeast will self-destruct by producing more alcohol than it can cope with.

So, 500ml of 40% ABV rum put into 24.5 litres of water will produce an ABV of 0.82% for the whole brew; which means that putting 500nl of 40% ABV rum into 24.5 litres of beer at 4.5% ABV will increase the ABV to 5.32% which is well within the 15% tolerance of most yeasts.